Bordeaux – hardly any other name in the wine world is associated with so much elegance, great wines and great names.

Bordeaux, with its many chateaux, is a leading destination for wine lovers, as well as the bedrock of the fine wine market and a benchmark for winemakers around the world.

The first Cabernet Sauvignon and Merlot vines originated in Bordeaux. Over 90% of Bordeaux wines are red wines made with Cabernet Sauvignon and Merlot.

Chateau Picard

Serving Bordeaux wines

With their beautiful labels and green glass, Bordeaux bottles have an elegant look on the table. Here’s what to know about serving this wine:

• Red Bordeaux is best served just slightly below room temperature (around 65 °F / 18 °C).

Chateau La Couronne

• It’s always a great idea to decant red Bordeaux wines.

• Store Bordeaux and all your red wines below 65 °F / 18 °C.

Harmony de Haut Bailly

• A decent vintage will easily age for 15 years, more if it’s made with Cabernet Sauvignon grapes.

Pairing food with Bordeaux wines

Red Bordeaux wine is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.

Pasta with Vieux Chateau Mazerat

It is a perfect match with Asian dishes, hearty fish courses like tuna, salmon, mushrooms and pasta as well as cheese.

Dry white Bordeaux wine is the ideal wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal and cheese.

Sushi with La Cour Pavillon

Sweet Bordeaux wine is best paired with Foie Gras, cheese, spicy foods, Chinese or Asian food, rich sea food like crab, lobster and chicken, veal or pork, depending on the preparation.

For a fine selection of exquisite Bordeaux wines, shop at

Related Articles

The Blending, a Bordeaux thing

Bordeaux wines